Pecan Pie French Toast

I got up very early on one of the last days that we were in Michigan. I wanted to make some special breakfast treat. Fall time, the air was cold, so when I found a recipe for pecan pie french toast, I knew it was meant to be. I always end up eating copious amounts of pie for breakfast after the holidays. Who can resist it, just sitting their in the fridge, staring at you.

A decadent breakfast sandwich, with filling oozing out of all sides. Big chunks of pecans, gooey sticky pecan pie center, all wrapped around crispy baguette slices. Probably the only time I will make french toast and maple syrup is not necessary. The resemblance to a pecan pie is spot on.

Its a new year! I have to whole week off from work and am already planning out everything I want to bake. Cakes, tarts, pie, goat cheese, so much more. And hopefully a trip up to Cowgirl Creamery in Point Reyes to get some great cheeses. I spent to day repainting all my photo backgrounds, but its so damp in the air that they are still not dry. Hopefully by morning...

HAPPY NEW YEAR!! 2 weeks and Always with Butter turns one!

from the internet.

filling:

114g (1/2 cup) butter

(1 cup) brown sugar

(1/2 cup) light corn syrup

1 tsp vanilla

(2 cups) pecans, choppeed

2 eggs, beaten

toast:

8 slices of french bread

3 eggs

2 cups milk

1/2 tsp salt

1 tsp vanilla

1 tbsp sugar

powdered sugar

Oven 400F.

For the filling. In a large saucepan over med/high heat, combine butter, sugar and syrup. Bring to a boil. Stir frequently at a boil, for 5 minutes. Remove from heat, stir in pecans and vanilla. Let cool completely. Stir in eggs. Return to heat and let boil for 2-5 minutes until thickened. Let cool.

For the toast. Heat a skillet, coated with butter or spray to med/high heat. Whisk eggs, milk, vanilla, salt and sugar. Soak each slice of bread for approx. 30 seconds. Cook each side in pan